Wednesday, 29 April 2015
Easy Creamy Chicken and Pepper Curry
4 chicken breasts, sliced into chunks
1 thumb of ginger, finely grated
3 cloves of garlic, finely chopped
1 tsp chilli powder
1 tsp cumin
1 tsp turmeric
Juice of a lemon
2 tbsp sunflower oil
Salt and pepper
1 red pepper, diced
1 onion, finely chopped
300ml creme fraiche
1 - Place the chicken, ginger, garlic, spices, half the juice of the lemon, sunflower oil, salt and pepper, onion and pepper into a mixing bowl. Mix together thoroughly and leave to marinade for 30 minutes to an hour.
2 - Heat up a large non-stick pan. Add the ingredients and cook, stirring, for about ten minutes.
3 - Turn down the heat and add the creme fraiche. Bring to the simmer and cook with a lid on for 10 minutes.
4 - Add the remaining juice of the lemon, chopped fresh coriander and taste for seasoning.
5 - Serve with basmati rice, breads and pickles.